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Butter Chicken Bäco

Can you believe it? This is an old recipe from 25th Oct 2014. One of the goals I have for 2019 is to revamp some of my old recipes. This is one of them. I can remember that I didn't know what I was doing back in 2014; I was developing recipes, taking shots with my Canon DSLR, posting the recipes on my FB, getting people to share and comment. Looking back, I never expect that I would progress to where I am today. This is a snapshot from 2014. I made the Bäco sandwich a bit too thick and didn't really know how to present or plate. 

 

 

This recipe has became my household's favorite. I saw a post from my InstaFam, @feldtfred, made a butter chicken dish. I know I need to revamp this recipe. I still have Alce Nero's Organic Tomato Passata, so why not? I didn't change anything drastic. I mean, the recipe is already great, so I don't see any point. I did, however improve on the Bäco sandwich. I rolled it out thinner so that it has that signature blistered air pockets.

 

 

The Bäco did taste a lot better as compared to my previous attempts. The dough is lighter, crispy and it has a chew to it. I still didn't get a chance to visit Bäco Mercat in L.A. tho. That restaurant is already in my bucket list, you don't have to worry about it. Although I didn't get to L.A. to enjoy their legendary Bäco sandwiches, I can say that this is the best version which I can offer at this moment.

 

 

Despite not eating spicy food, my daughters still devour this Bäco sandwich saying "it is so yummy, yet so spicy" while drinking cold water and eating at the same time. Kids, aren't they adorable? I also tried a different plating and presentation. Which will you prefer? I will let you be the judge. Anyway, I really hope you will give this recipe a try.

 

Ingredients:

(Make 8 sandwiches)

  • Raita:

  • Greek Yogurt, 1/2 Cup

  • Cucumber Finely Diced, 1

  • Tomato Peeled Finely Diced, 2

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Chicken Rub:

  • Chicken Thigh Skinless Boneless Slice Into 8 Equal Portions, 1kg

  • Kashmiri Chili Powder, 1/2 TSP Adjust To Preference

  • Fresh Lime Juice, 1 Lime

  • Sea Salt, Pinch

  • Chicken Marinade:

  • Greek Yogurt, 1/2 Cup

  • Garlic Grated, 5 Cloves

  • Ginger Grated, 1 Inch

  • Kashmiri Chili Powder, 1/2 TSP Adjust To Preference

  • Coriander Powder, 1/2 TSP

  • Garam Masala, 1/2 TSP

  • Mustard Oil, 2 TSP

  • Sea Salt, Pinch

  • Butter Chicken:

  • Unsalted Butter, 3 TBSP

  • Red Onion Finely Minced, 1

  • Green Cardamom, 5

  • Cinnamon Stick, 1 Inch

  • Cloves, 4

  • Garlic Finely Minced, 3 Cloves

  • Green Chili Fresh Coarsely Sliced, 2 Adjust To Preference

  • Kashmiri Chili Powder, 1/2 TSP Adjust To Preference

  • Garam Masala, 1/2 TSP

  • Chaat Masala, 1/2 TSP

  • Alce Nero's Organic Tomato Passata, 200g

  • Pure Honey, 2 TBSP

  • Dried Fenugreek Leaves, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Heavy Whipping Cream, 1/2 Cup

  • Bäco Sandwich:

  • Bäco Sandwich, 8 Dough Balls

  • Fresh Coriander Coarsely Chopped, A Handful

Equipment:

  • Cast Iron Skillet / Pan

  • Blender / Food Processor

  • Griddle

Directions:

  1. Please visit my “How To Make Bäco Dough" page for the recipe.

  2. Prepare raita.

  3. In a bowl, add in all the ingredients.

  4. Toss to combine well.

  5. *To peel the tomatoes, slice and "X" at the bottom, blanch them in simmering water for 30 secs, plunge them into ice water, the skins will be easily peeled.*

  6. Cover with cling film and let rest in the fridge until ready to use.

  7. *It can be kept in the fridge for up to 3 days.*

  8. Prepare the butter chicken.

  9. In a small bowl, combine chicken, chili powder, lime juice and salt well.

  10. Cover with cling film and let rest in the fridge for at least 30 mins.

  11. Add yogurt, garlic, ginger, chili powder, coriander powder, garam masala, mustard oil and salt into another bowl.

  12. Stir to combine well. Stir, stir, stir.

  13. *If you cannot get your hands on mustard oil, heat 1/4 of canola or peanut oil on gentle heat and add in 1 TSP of mustard seeds. Cook for about 15 mins. Discard the mustard seeds.*

  14. Remove the chicken from the fridge and pour the marinade over the chicken.

  15. Toss and coat the chicken well.

  16. Cover with cling film and return back to the fridge.    

  17. Let the chicken marinade overnight.

  18. After marinating, in a skillet over medium heat, add in 1.5 TBSP of butter.

  19. As soon as the butter start to melt, gently place the chicken into the skillet.

  20. *Make sure to drip off any excess marinade. Do not discard any remaining marinade.*

  21. Sear the chicken on both sides until lightly charred.

  22. Remove from heat and set aside.

  23. Repeat the steps for the remaining chicken.

  24. In the same skillet, deglaze with the remaining 1.5 TBSP of butter.

  25. As soon as the butter start to melt, add in onion.

  26. Saute until translucent.

  27. Add in green cardamom, cinnamon stick, cloves and garlic.

  28. Saute until aromatic.

  29. Add in green chili, chili powder, garam masala, chaat masala and Alce Nero's tomato passata.

  30. Stir to combine well.

  31. Add in the remaining marinade and stir to combine well.

  32. Remove and discard the green cardamom, cinnamon stick and cloves.

  33. Carefully transfer the mixture into a blender as the mixture is piping hot.

  34. Blitz it up until smooth paste form.

  35. Pour the mixture back into the skillet.

  36. *You can add 1/4 cup of water into the blender and "clean" up all the nooks and crannies, then add the water mixture into the sauce.*

  37. Add in chicken and any drippings.

  38. Stir to combine well.

  39. Add in honey and fenugreek.

  40. Taste and adjust for seasoning with salt and pepper.

  41. Add in cream.

  42. Stir to combine well.

  43. Remove from heat and set aside.

  44. Assemble sandwich.

  45. After the sandwich dough has been divided, shaped and rolled, place it on a griddle over medium heat.

  46. Grill until golden brown, almost charred, on both sides.

  47. *If you do not have a griddle, you can use an cast iron skillet. I love the charred marks tho.*

  48. Spread raita evenly on 1 half of the sandwich.

  49. Add the butter chicken the other half.

  50. Garnish with coriander.

  51. Close to complete the Bäco sandwich.

  52. Repeat the steps for the remaining sandwiches.

  53. Serve immediately.

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